40 min
Ego's and Burrito's: Andy Jane Ego's and Burrito's
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- Food
andy's family recipe: cheesecake
1 packet plain wine or digestive biscuits crumbled (easily done in a food processor)
125g butter melted
1 packet lemon jelly
3/4 cup boiling water
grated rind and juice of 1 lemon
400g cream cheese
3/4 cup white surgar
375ml can evaporated milk well chilled (keep in fridge overnight)
1 tsp vanilla essence
method:
Mix crushed biscuit crumbs and melted butter. Press into the base of a 21cm spring form well-greased cake tin. Bake for 10 minutes at 150°C. Cool.
Melt jelly in boiling water. Add rind and juice of the lemon. Beat the cream cheese with the Sugar, add to jelly, stirring until well combined and creamy smooth. In a separate bowl, whip chilled milk until thick and fold into mixture. Add vanilla essence. Pour into crumb base and put in fridge for at least 4 hours, preferably overnight.
Tip: Garnish with berries
andy's family recipe: cheesecake
1 packet plain wine or digestive biscuits crumbled (easily done in a food processor)
125g butter melted
1 packet lemon jelly
3/4 cup boiling water
grated rind and juice of 1 lemon
400g cream cheese
3/4 cup white surgar
375ml can evaporated milk well chilled (keep in fridge overnight)
1 tsp vanilla essence
method:
Mix crushed biscuit crumbs and melted butter. Press into the base of a 21cm spring form well-greased cake tin. Bake for 10 minutes at 150°C. Cool.
Melt jelly in boiling water. Add rind and juice of the lemon. Beat the cream cheese with the Sugar, add to jelly, stirring until well combined and creamy smooth. In a separate bowl, whip chilled milk until thick and fold into mixture. Add vanilla essence. Pour into crumb base and put in fridge for at least 4 hours, preferably overnight.
Tip: Garnish with berries
40 min